"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-31-2008, 07:40 PM   #1
Cook
 
Join Date: Jun 2008
Posts: 57
Tonkotsu (pork and ramen soup)

spiceblog: Making Tonkotsu Ramen

This is a Japanese recipe. You make a homemade pork broth and then add ramen noodles and pork.

My question is regarding the broth. I don't know how easily I would be able to acquire pig's trotters, and quite frankly it doesn't sound that appealing to me using them as the base of a soup stock (I don't like eating animal organs to begin with.......the very idea is appauling to me). I realize pig's trotters aren't animal organs, but I'm not accustomed to cooking with them, so I really don't know how well it would turn out (and it's not a "cut" of pork meat that I'm accustomed to using).

The type of pork to be used with this recipe is pork belly. Once again, no clue how easy it will be for me to attain this cut of meat with pork. What could I use as an adequate substitute that will give me similar results?

__________________

__________________
uniqueenigma is offline   Reply With Quote
Old 10-31-2008, 11:03 PM   #2
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
The "pig trotters" are pigs feet, commonly used for flavoring purposes and should be readily available in most meat departments though perhaps by another name. I use them when I make crockpot beans.

I'm curious why you are intent on doing a recipe that you find most of the ingredients in it as unappealing.
__________________

__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 11-01-2008, 12:27 AM   #3
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
I can buy fresh pork shanks from my local store, they are nothing more than the fore shank of the pig, not the hock I brown mine then simmer till tender then use the stock to make sous aka head cheese/ German pickled pork. They have wonderful pork flavor along with some s&p and a few herbs they can be delicious to nosh on
just my 2 cents
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 11-01-2008, 07:46 AM   #4
Cook
 
Join Date: Jun 2008
Posts: 57
The only thing that really sounds unappealing to me regarding this recipe is the fact that is calls for pig's feet (a.k.a. trotters) as the base of the stock of the soup.

It's not that I have a problem with eating pork belly. It's just I've never used it in cooking, it's not a cut of pork I'm familiar with. I don't know how easily I would be able to attain it (or even if it will be feasible for me
to acquire it); I'm merely asking for recommendations regarding a substitute on pork belly.
__________________
uniqueenigma is offline   Reply With Quote
Old 11-01-2008, 07:58 AM   #5
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Quote:
Originally Posted by uniqueenigma View Post
The only thing that really sounds unappealing to me regarding this recipe is the fact that is calls for pig's feet (a.k.a. trotters) as the base of the stock of the soup.

It's not that I have a problem with eating pork belly. It's just I've never used it in cooking, it's not a cut of pork I'm familiar with. I don't know how easily I would be able to attain it (or even if it will be feasible for me
to acquire it); I'm merely asking for recommendations regarding a substitute on pork belly.
Some meals I find are best eaten in restaurants, especially when it comes to unique ingredients. While we all like to think we can make anything given the proper instructions, some ethnic recipes as you describe are just out of our reach. When that happens for me, I tell DW we're dining out to get that special meal, because it's more work than it's worth to make it at home.

Trotters are everywhere in Cleveland, Ohio, along with tails, ears and snouts. Just ask the butcher and he'll get them for you if they're not in stock. We use all the pig's parts to make different Slovenian dishes, with only the hair and the oink going to waste. (Sorry if that grossed you out)

JoeV
__________________
JoeV is offline   Reply With Quote
Old 11-01-2008, 10:47 AM   #6
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
i would just leave out the trotters. No biggie.
Make a broth with whatever pork you have available; some bones would be helpful
for the flavor.
__________________
GrillingFool is offline   Reply With Quote
Old 11-01-2008, 01:18 PM   #7
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
I recommend pig trotters. They are very flavorful and usually inexpensive and can be found in many supermarkets and easily found in a good butcher shop.The shanks from ham or shoulder would likely suffice as a substitute but I believe yiou would lose some flavor.
Pork bellies are the same cut of the pig that bacon comes from. Fresh pork bellies should be available at a butcher shop and perhaps at the larger food stores.
The dish sounds quite appealing to me and I believe I will be forced to try it soon.
Good luck with your efforts and let us know how it goes
__________________

__________________
Hoot is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.